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Author Notes:A classic go-to every-day cake. While it takes a bit of time to bake (being so moist and dense), it comes together in a flash and has incredible texture and an intense tart citrus flavor. This cake is incredible eaten cold after a few days, or toasted with a drizzle of thick raw cream. It also plays perfectly as a foundation recipe for many substitutions (a mix of sour cream, buttermilk, plain milk, or creme fraiche can stand in for part of the yogurt; switch in any citrus you like or a combination of a few; make it sweeter or less sweet to taste; add poppy seeds or toasted shredded coconut to the batter for crunch). —Posie Harwood

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Serves 4

1 1/2
cups flour

2
teaspoons baking powder

1/2
teaspoon kosher salt

3
eggs

1
tablespoon grated grapefruit zest

1/2
teaspoon vanilla extract

1/2
cup vegetable oil (or olive oil for a fruitier tasting cake)

1/3
cup freshly squeezed grapefruit juice

1/4
cup milk

1/4
cup creme fraiche

1/2
cup Greek yogurt

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt in bowl.

In a separate bowl, whisk together the yogurt, creme fraiche, milk, 1 cup sugar, the eggs, grapefruit zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. Fold the vegetable oil into the batter, making sure it’s all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. It may take closer to an hour but check at 50 minutes.

Right before the cake is ready, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small saucepan or skillet over medium heat until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke tiny holes into the cake using a skewer or chopstick and pour the grapefruit-sugar mixture all over the cake and allow it to soak in. Cool.

I just made this cake this evening with one slight change, which was to substitute fine almond flour for some (not all) of the all purpose flour. I used one cup APF and 1/2 cup of almond flour. It was a delicious, moist tender cake with a hint of grapefruit. Next time I plan to add some candied grapefruit peels (which I normally prepare as candies dipped in dark chocolate). I often have some remaining bits and pieces of candied citrus peels that I incorporate into baking projects, with wonderful results.